Christmas Caramel Pumpkin Cake Cheesecake
Christmas Caramel Pumpkin Cake Cheesecake is a festive dessert that beautifully combines creamy cheesecake, spiced pumpkin cake, and rich caramel.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter, melted
- 1 cup pumpkin puree
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup caramel sauce (store-bought or homemade)
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8-inch springform pan.
- Combine crushed graham crackers and melted butter; press into the bottom of the pan. Bake for 10 minutes until golden brown.
- In a bowl, mix pumpkin puree, sugar, cinnamon, nutmeg, and eggs until smooth. Pour over the crust.
- In another bowl, beat softened cream cheese until creamy; gradually add sugar, mixing well. Add eggs one at a time.
- Pour the cheesecake mixture over the pumpkin layer and smooth out.
- Bake for about 60 minutes until set but slightly jiggly in the center. Turn off the oven and let cool inside with the door ajar for one hour.
- Refrigerate for at least four hours or overnight before serving. Drizzle with caramel sauce and top with whipped cream.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 28g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg